Rum Punch with burning sugar on top.
It is Christmas Market Time in the City. The time of year, when all parking garages are full and the public transport is crammed in the late afternoon until early evening. The best time to joyn the fun.
One thing I noticed over the last 10 years is that the amount of merchants who sell no food or drinks were decreasing a lot.
All over the three different stations where the stalls are huddled, Glühwein or mulled wine in all kinds of origin is sold. Made from grapes in red, rosé and white and made from berries, a list as long as my arm.
But only a few stalls are selling the Feuerzangenbowle. The cup needs a special addition to hold the rum soaked burning sugar.
Standing in the cold and looking at the flame is special. You nearly can't wait until the sugar has burned completely and the metall thingy dips down in the hot wine.
But there is a downside to it. Don't even think to take a sip just after the fire went out. The rim of the cup has stored all the heat. Patience is the king of the game.
When the rim is no longer like a furnace, take a sniff and the first sip and enjoy.
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